Abstract:
:Composite gels were prepared from 2% myofibrillar protein (MP) imbedded with native starch (potato or tapioca starch) or their modified starches in 0.6 M NaCl at pH 6.2. The role of native starch (potato or tapioca) and their modified counterparts in the rheology and microstructure of MP gels was evaluated. Dynamic rheological testing with temperature sweeping (20-80 °C) showed substantial increases in the storage modulus (G') of the MP sols/gels with the addition of starch. The increase in G' was inversely related to the pasting temperature of specific starch types. The strength and water-holding capacity (WHC) of the MP composite gels containing esterified starches were superior to those containing native or cross-linked esterified starches. Microstructural analysis showed that the "packing effect" of potato starch (PS) on MP gels was more remarkable than that of tapioca starch (TS) because of the larger granule size of the PS. However, esterified TS (ETS) and native TS made the greatest contribution to the WHC of the MP gels at 80 °C.
journal_name
Int J Biol Macromoljournal_title
International journal of biological macromoleculesauthors
Wu M,Wang J,Ge Q,Yu H,Xiong YLdoi
10.1016/j.ijbiomac.2018.06.173subject
Has Abstractpub_date
2018-10-15 00:00:00pages
988-996issue
Pt Aeissn
0141-8130issn
1879-0003pii
S0141-8130(18)31992-5journal_volume
118pub_type
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